Spicy Chicken

Spicy Chicken

Untitled-2-Recovered Makes 4 servings
  • 1 quart buttermilk
  • 2 packets (1.75 ounces each) hot wing seasoning mix
  • 1⁄4 cup hot sauce
  • 1 whole chicken (3 1⁄2 pounds), cut into serving pieces
  • 1 box (10 ounces) seasoned coating mix
  • 2 teaspoons cayenne pepper
  • 2 teaspoons poultry seasoning
  • 1 teaspoon black pepper
  • Peanut oil, for shallow-frying
1. In a large bowl, stir together buttermilk, hot wing seasoning mix, and hot sauce. Add chicken pieces, making sure they are completely submerged. Cover with plastic wrap and refrigerate for at least 4 hours and preferably overnight. 2. In a 9 x 13-inch baking pan, thoroughly combine coating mix, cayenne, poultry seasoning, and black pepper. Remove chicken from buttermilk (discard marinade) and coat with spice coating mixture. Let chicken sit to dry in coating mixture until ready to fry. 3. Pour enough oil into a large, straight-sided skillet to come 1⁄2 inch up the sides. Heat to 375°F on a candy or deep-fry thermometer (see Tip). Working in batches, add chicken to oil, skin side down, and fry for 20 minutes, turning frequently. Drain fried chicken on paper towels or on wire racks set over paper towels. TIP If you don’t have a thermometer to measure oil temperature before frying, drop a tiny piece of bread into the hot oil. If it begins to fry and immediately takes on color, the oil is ready for the chicken.
Teriyaki Ribs

Teriyaki Ribs

Angel Hair Pasta

Angel Hair Pasta